In a sauté pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Sauté for 2 minutes. Add the crawfish tails and continue to sauté for 2 minutes. Add the green onions, garlic, and parsley. Sauté for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the 1 egg, 1/2 of the bread crumbs and cheese and mix well. Set aside.

Season the flour, egg wash, and remaining 1 cup bread crumbs with Essence. Form the crawfish mixture into 4 individual cakes, about 1-inch thick. First, dredge the cakes in the seasoned flour and then dip each cake in the egg wash, letting the excess drip off. Now, just prior to frying dredge the cakes in the bread crumbs, coating completely.

In a large sauté pan, over medium heat, add the vegetable oil. When the oil is hot, pan-fry the cakes until golden about 3 to 4 minutes on each side. Remove and drain on paper towels. Spread the halves of each roll with the tartar sauce. Place crawfish burgers between each roll.

Top the burgers with the pickles, tomatoes, onions, and lettuce. Place some Creole tartar sacue on the side.